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&title;Peter FlynnLike its companion Lamb
Tagine this is a composite, based on recipes from
North Africa and French Provence. The mixture of breast and
thigh meat seems to be specifically Algerian, so I'm using
harissa. Couscous or rice
go well with this.Mix the with half the and half the and combine
well, then add the
and leave to marinade for an hour or moreWhile that’s doing, dry-fry the for a couple of minutes,
then grind to a powder
and put into the bottom of a large cooking pot (or an actual
tagine if you have one)Add the and mix wellFry the gently
in about a quarter of the until softened (about
five minutes), then lift out of the pan and mix with the
spices, leaving the oil in the panWhen the chicken is marinaded, add the rest of the to the pan and fry the chicken until it starts to
colourAdd the chicken to the pot with the and enough water
to cover them, then
put on the lid and cook in the oven at medium heat for about
two hoursRemove from oven and add the . Add a little more water if it is
looking dry.
Put back in the oven for another hourChop the and add to
the pot just before serving